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Food gels: principles, interaction mechanisms and its microstructure.

Shahida Anusha Siddiqui1,2, Tayyaba Alvi3, Abhishek Biswas4

  • 1Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany.

Critical Reviews in Food Science and Nutrition
|August 2, 2022
PubMed
Summary

Food hydrogels, with their biocompatible and eco-friendly nature, are versatile materials in the food industry. This review explores their structure, properties, and applications, including sensory aspects and advanced uses like 3D printing.

Keywords:
Bioactive compoundsfat replacersfood applicationshydrogelsmechanical strength

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Area of Science:

  • Food Science and Material Science

Background:

  • Food hydrogels are gaining interest due to their biocompatibility, safety, and eco-friendly properties.
  • Their unique three-dimensional crosslinked networks enable diverse applications in the food industry.

Approach:

  • This review synthesizes current knowledge on food hydrogels, focusing on sensory perceptions, nutritional value, and interactions within the body.
  • It examines network structures, mechanical properties, and existing applications in food matrices.
  • The review also highlights innovative structural designs for future food hydrogel applications, such as 3D and 4D printing.

Key Points:

  • Food hydrogels offer functionalities like fat replacement and targeted delivery.
  • Understanding their network structure and mechanical properties is crucial for optimizing applications.
  • Sensory perceptions and nutritional significance are key considerations for consumer acceptance.

Conclusions:

  • Food hydrogels represent a significant area of research with broad applications in food technology.
  • Future advancements in structural design will unlock novel uses, including advanced manufacturing techniques like 3D/4D printing.